Place all ingredients in a food processor and mix until just blended.
Line a small loaf pan with parchment (it will make it easier to release it from the pan), moulding the corners. Rub a film of oil on the parchment and then fill the lined loaf pan with the thick batter.
Bake in a 350 degree oven until a knife inserted comes out clean, about 45 minutes.
Cool 100% before slipping out of the pan and slicing.
The texture of chevre bread should be a fine crumb and easy to slice and fry up as crostini. (Recipe♦253)